Slow Cooker Vintage Ham and Potato Dinner

By Sarah Olson

45 Comments

Aug 15, 2016Updated May 01, 2025

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Slow Cooker Vintage Ham and Potato Dinner is stick to your ribs good! Smoky ham, potatoes and green beans in a cheesy sauce, what could be better?

Hi all! Welcome to another edition of Slow Cooker Vintage Recipe of the month. I found this recipe in my Amish-Country Cookbook. The version in the cookbook for this recipe wasn’t a crockpot recipe, but I easily converted it to the slow cooker. I love looking through my old cookbooks and finding recipes that can be altered a bit to be made in the slow cooker. This one does great. There is plenty of cheesy sauce to keep everything moist. The six hours of cooking time melds all the flavors together, you can taste the smoky ham in the sauce. Also, the potatoes get fork-tender, and the ham even gets tender too.

cream of chicken soup, ham, cheese, onion, potatoes and green beans on a cutting board.
sliced potatoes, ham and green beans in a slow cooker.

Have a great week. I hope you give this recipe a try, it’s a keeper!

potatoes, ham and green beans in a sauce in a slow cooker.

Slow Cooker Vintage Ham and Potato Dinner

4.29 from 7 votes
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 5
By: Sarah Olson
This adapted Amish vintage ham, green beans, and potato dinner will surely satisfy even the pickiest of eaters.
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How to Video

Equipment

Ingredients 
 

  • 10.5 oz cream of chicken soup
  • 1/3 cup milk
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. onion powder
  • 5 cups russet potatoes, sliced
  • 3 cups green beans, trimmed and cut
  • 2 cups ham, diced
  • 1/2 cup white onion, diced
  • 2 cups shredded sharp cheese, divided

Instructions 

  • In a small bowl whisk together the can of soup, milk, salt, pepper, and onion powder. Set aside.
  • Add the potatoes, green beans, ham, onions and 1 cup of the cheese to the slow cooker.
  • Pour in the soup, stir well and evenly smooth the mixture in the crock.
  • Cover and cook on LOW for 5-6 hours.
  • When the cooking time is done, sprinkle in the remaining cheese.
  • Replace the lid back and let the cheese melt; about 5 minutes.
  • Serve and enjoy!

Nutrition

Calories: 529kcal | Carbohydrates: 39g | Protein: 30g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 89mg | Sodium: 1509mg | Potassium: 1044mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1046IU | Vitamin C: 18mg | Calcium: 404mg | Iron: 3mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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45 Comments

  1. Christina says:

    Plan on trying it out with my leftover ham. It doesn’t seem like there’s much liquid. Does that mean it’s a casserole?

    Reply
    1. Sarah Olson says:

      Yes, it’s a casserole.

      Reply
  2. Maureen says:

    Hi, this recipe looks delicious. I would love to try and make it. How many russet potatoes are equivalent to 5 cups?

    Reply
    1. Sarah Olson says:

      It depends on the size of the potatoes. I would say 5 small potatoes.

      Reply
  3. Diane Ward says:

    Can you use frozen green beans?

    Reply
    1. Sarah Olson says:

      Yes, that would work well.

      Reply